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Research article - Peer-reviewed, 2006

Impact of RN genotype and ageing time on colour characteristics of the pork muscles longissimus dorsi and semimembranosus

Lindahl G, Enfalt AC, Andersen HJ, Lundstrom K


The effect of RN genotype on pH decline, ultimate pH, pigment content, blooming and colour stability during 6 days of display at 5 degrees C was studied in two pig muscles, M. longissimus dorsi (LD) and M. semimembranosus (SM), and furthermore the effect of anaerobic storage time (2 days vs. 9 days of ageing) on the same parameters was examined. The postmortem pH decline was faster and the ultimate pH lower in LD and SM of the RN- genotype compared with corresponding muscles from the rn(+) genotype. Pork of the RN- genotype was initially lighter and more red and yellow than pork of the rn(+) genotype due to a higher degree of blooming, which might be explained by the faster pH decline and/or lower ultimate pH. The level of oxymyoglobin (MbO(2)) was decisive for the redness of both muscles during display in air despite a higher presence of metmyoglobin (MetMb). Pork of the RN- genotype was thus redder than that of the rn(+) genotype throughout display in air despite higher oxidation to MetMb. Ageing for 9 days in chill improved the blooming potential in pork of both genotypes compared with 2 days of ageing, resulting in superior meat colour. However, only in pork from the RN- genotype, the colour was not negatively affected by ageing time upon display in air. (c) 2006 Elsevier Ltd. All rights reserved

Published in

Meat Science
2006, volume: 74, number: 4, pages: 746-755

Authors' information

Lindahl, Gunilla
Swedish University of Agricultural Sciences, Department of Food Science
Enfält, Ann-Charlotte
Swedish University of Agricultural Sciences, Department of Food Science
Lundström, Kerstin
Swedish University of Agricultural Sciences, Department of Food Science
Andersen, H

UKÄ Subject classification

Veterinary Science
Animal and Dairy Science
Food Science

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